R&D

The potential health benefits of consuming yerba maté may be linked to its ability to boost the formation of new mitochondria – the powerhouses of our cells – and increase energy expenditure, for lab mice at least.

Using commercial salt replacers such as Salona (ICL Brazil) may help reduce the sodium content in Prato cheese by 35% without affecting the sensory aspects of the product, says a new study from Brazil.

The old strategies of reaping reliable returns by relying on consumer loyalty, incremental investments in established brands, and large-scale distribution and manufacturing are no longer advantageous – making this one of the most challenging times for...

Childhood obesity is on the rise and there is a real need out there for everyone to participate in fighting it, including food and beverage majors, says the president of the Mondelēz International Foundation.

For companies with limited R&D budgets or for those seeking some external help to speed up a developmental pipeline, Ingredion has launched a free to access virtual lab, and it’s coming soon to formulators across Latin America.

National product rollouts such as Chobani’s ‘Hint Of’ range, ingredients made from unexpected sources, insect protein production at a commercial scale in Asia, as well as the heated discussion over labeling conventions for plant-based ‘milk’ were just...

The Pan American Health Organization (PAHO) in collaboration with George Washington University’s Milken Institute School of Public Health and the Yale School of Public Health, with financing from the Government of Canada, are working to improve the efficacy...